Green Gram (Vigna radiata), commonly known as Moong or Moong Dal, is a small, green-colored legume widely consumed across Asia, Africa, and the Middle East. It is valued as one of the most nutritious and easily digestible pulses, making it a staple in vegetarian and vegan diets.

Moong dal can be consumed in multiple forms – whole (green moong), split (with skin), split & hulled (yellow moong dal), sprouted (germinated moong), and as moong flour. It is rich in plant protein, fiber, vitamins, and minerals, and is often recommended for children, elderly, and patients recovering from illness due to its light and easy-to-digest nature.

Culinary uses include soups, curries, khichdi, sprouts, sweets, snacks, and flours. It also has applications in Ayurveda for its cooling and detoxifying properties.